Harvest Hash
From wynnebaer 14 years ago
- 20 minutes to make
- Serves 4
A great fall side dish...From Gourmet Magazine 2003
Ingredients
- 1 russet potato, peeled and cut into 1/2 inch cubes shopping list
- 3 parsnips, peeled and cut into 1/2 inch cubes shopping list
- 1/2 lb. butternut squash, peeled and cut into 1/2 inch cubes shopping list
- 1/2 stick butter, softened and cut into chunks shopping list
- 3 shallots, thinly sliced shopping list
- 3 cloves garlic, finely chopped shopping list
- 1 1/2 tsp. fresh sage, chopped shopping list
- salt and pepper to taste shopping list
How to make it
- Cook potato in salted boiling water for 5 minutes
- Take out of water with slotted spoon, saving water
- Boil parsnips and squash in same water for 3-4 minutes and drain
- Heat butter over medium high heat, swirling until foam subsides and butter begins to brown
- Add shallots and garlic and saute until golden brown
- Add vegetables, salt and pepper and saute until brown and tender
- Stir in sage
The Rating
Reviewed by 5 people-
Good
hungrybear
in Miner loved it
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makes my mouth water this is a great post!!
ravenseyes
in Belcamp loved it
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Nice combo!
cuzpat
in Sikeston loved it
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